THIS EVENT IS IN THE PAST!
Beyond Eclairs And Creme Puffs
You've learned how to make eclairs and creme puffs, now it's time to expand your knowledge of pate a choux. Learn how to make the famous cream filled "wedding" swans and make savory puffs called gourgeres at Alchemy of the Hearth's "Beyong Eclairs And Creme Puffs" cooking class on Nov. 2, 2010 at 10 a.m.
Bring an apron, closed toed shoes, a large wooden spoon, a cookie sheet with sides and containers to carry your creations home.